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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №088 Cake "Maple" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №088 Cake "Maple" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 897 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85338.20 337.69 —   —   99.75 337.35 
Melange27.0 220.31 59.48 11.98826.41 0.73 1.61 
Flour, premium85.5 107.07 91.54 1.09 1.17 1.59 1.70 
water—  86.27 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.28 68.28 82.50 67.06 —/0.80 —/0.65 
Sign up78.0 68.06 53.09 0.30 0.20 42.75 29.10 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.29 28.33 8.57 3.28 44.56/11.39 17.06/4.36 
Cocoa powder [Skurikhin]95.0 34.48 32.75 15.00 5.17 2.00 0.69 
Natural berry syrup70.0 27.45 19.21 —   —   —   —   
Raw egg white12.0 22.34 2.68 —   —   0.9450.21 
Sign up99.859.15 9.13 —   —   99.80 9.13 
Potato starch80.0 8.81 7.05 —   —   0.90 0.080
Cognac—  4.64 —   —   —   —   —   
Cognac or dessert wine—  3.95 —   —   —   —   —   
Agar (E406)85.0 1.73 1.47 —   —   —   —   
Sign up98.0 1.32 1.29 —   —   —   —   
Citrus essence—  0.89 —   —   —   —   —   
Vanilla powder99.850.33 0.33 —   —   99.80 0.33 
Essence of rum—  0.16 —   —   —   —   —   
Essence—  0.14 —   —   —   —   —   
Total712.35 11.52 103.29 44.65 400.52 
Output in finished product74.6 669.61 10.8  97.09 42.0  376.49 
Mass fraction by dry matter669.61 14.5  97.09 56.2  376.49 
To the aqueous phase62.3  
List of recipes

Recipe on №088 Cake "Maple" contained in handbooks:

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